Fat Rascals
Plump, golden Yorkshire scone-cakes packed with juicy dried fruit and citrus zest, finished with a cheerful face of glacé cherries and blanched almonds.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Greaseproof paper
- •Pastry brush
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 20 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 430 kcal
Instructions
- 1
Preheat the fan oven to 180°C and line a large baking tray with greaseproof paper.
- 2
Sift the self-raising flour, baking powder, and mixed spice into a large mixing bowl.
- 3
Rub the chilled butter and vegetable shortening into the flour using your fingertips until fine crumbs form.
- 4
Stir in the caster sugar, grated orange zest, lemon zest, and mixed dried fruit.
- 5
Pour in most of the beaten egg and milk, stirring with a round-bladed knife until dough clumps together.
- 6
Divide the dough into six equal balls on a lightly floured work surface.
- 7
Gently pat each ball into a thick, flat disc roughly 2.5 cm deep.
- 8
Arrange the discs on the prepared baking tray, leaving space between each one to expand.
- 9
Press two cherry halves into each top for eyes and three almond slivers to create a smiling mouth.
- 10
Brush the exposed dough lightly with the reserved beaten egg using a pastry brush.
- 11
Bake for 15 to 20 minutes until well risen, firm, and deeply golden brown.
- 12
Transfer to a wire rack and cool for ten minutes before serving.
Chef's tips
Keep the fats well chilled so the crumb stays short and tender. Do not overwork the dough or the rascals will become tough and bread-like. Press the almond and cherry decorations firmly into the dough so they do not dislodge while baking.
Ingredient substitutions
- vegetable shortening → traditional pork lard (for a non-vegetarian classic bake) or additional chilled butter
- mixed dried fruit → equal parts currants and sultanas
Storage
Store in an airtight tin at room temperature for up to three days.
Reheating
Warm in an oven preheated to 160°C fan for 5 minutes to restore the crust.
Common mistakes to avoid
- •Kneading the dough excessively, which develops gluten and creates a heavy, rubbery texture
- •Placing almonds too loosely on top, causing them to fall off as the dough expands in the oven
Serving suggestions
Cooked Fat Rascals?
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